Martha Stewart November 29, 2014
Fancy scones, muffins, or biscuits in a flash? Like, on a weekday morning? Just keep this mix at the ready (in the fridge or freezer).
You don’t have to wake up extra-early to bake something from scratch for breakfast — even on weekday mornings. With a batch of this versatile baking mix in the refrigerator or freezer, you’ll never be more than minutes away from tender, tasty, fresh-from-theoven biscuits, scones, and muffins.
See More: Quick, One-Pot Meal Ideas To Feed the Whole Family
You don’t have to wake up extra-early to bake something from scratch for breakfast — even on weekday mornings. With a batch of this versatile baking mix in the refrigerator or freezer, you’ll never be more than minutes away from tender, tasty, fresh-from-theoven biscuits, scones, and muffins.

3 tablespoons sugar
2 sticks frozen unsalted butter, grated
2 tablespoons plus 2 teaspoons baking powder
1 tablespoon plus 1 teaspoon coarse salt
6 cups all-purpose flour
Whisk together sugar, baking powder, salt, and flour. Stir in butter. Want to go whole wheat? Replace 2 cups of the all-purpose flour with whole-wheat flour.
What’s the secret to the flakiest baked goods? The butter needs to be distributed in small pieces throughout the flour. It’s much faster to stir in grated frozen butter (use the large holes of a box grater) than to cut in cold butter with a pastry blender or to use your fingers.
Wanna try a great recipe using this mix? Try some Lemon-Raisin Scones!
2 cups cold Homemade Baking Mix
1/4 cup granulated sugar
2/3 cup coarsely chopped raisins
1/2 teaspoon finely grated lemon zest

1/2 cup heavy cream, plus more for brushing
1 large egg, lightly beaten
Coarse sanding sugar, for sprinkling
1. Preheat oven to 375 degrees. In a bowl, whisk together baking mix, granulated sugar, raisins, and zest. In another bowl, whisk together cream and egg; stir into baking-mix mixture until a dough forms. Pat into a 6-inch round on a parchment-lined baking sheet.
Brush with cream; sprinkle with sanding sugar. Cut into 8 wedges, and pull them 2 inches apart.
2. Bake scones until golden brown, about 20 minutes. Let cool completely on pan on a wire rack.